Buttermilk Mashed Potatoeshttp://forums.roadfood.com/tm.aspx?m=723091(c) Roadfood.com Discussion Board30Re:Buttermilk Mashed Potatoes (mar52) Thanks!&nbsp; I'm going to do "American" with a Country slant for Mother's Day this year.<br> &nbsp;<br> I believe these will make the menu.<br>http://forums.roadfood.com/FindPost/723160Sun, 23 Dec 2012 22:47:54 GMTRe:Buttermilk Mashed Potatoes (scrumptiouschef) <blockquote class="quote"><span class="original">mar52</span> <br> <br> Never thought about using buttermilk. <br> <br> How many people does three pounds of potatoes serve as a side dish? <br> <br> Thanks! <br> </blockquote><br> It oughtta feed about 8 people a nice fat portion depending on how big a eater is tackling the plate. Honestly I start with 3lbs cause that's the size of the bag they sell at Fiesta Mart. I'll take cold mashers, chop up some Texas sweet onions, incorporate them and fry up potato patties known as "flitter cakes" in rural Eastern Kentucky.<br> &nbsp;<br> &nbsp;<br>http://forums.roadfood.com/FindPost/723151Sun, 23 Dec 2012 21:17:24 GMTRe:Buttermilk Mashed Potatoes (kland01s) We have used milk and cream cheese. Thank you for another variation!<br>http://forums.roadfood.com/FindPost/723101Sun, 23 Dec 2012 15:12:37 GMTRe:Buttermilk Mashed Potatoes (mar52) Never thought about using buttermilk.<br> &nbsp;<br> How many people does three pounds of potatoes serve as a side dish?<br> &nbsp;<br> Thanks!<br>http://forums.roadfood.com/FindPost/723095Sun, 23 Dec 2012 15:00:00 GMTButtermilk Mashed Potatoes (scrumptiouschef) Any good cook has a handful of mashed potato recipes in their repertoire. I like Cheddar/Jalapeno mashers, Garlicky Red Bliss Mashers and Bacon Gouda Mashers but my all time favorite is Buttermilk Mashed Potatoes.<br> &nbsp;<br> 3 lbs Potatoes, Russet,<br> 1 c. Buttermilk<br> 2 oz. Butter<br> Salt, Kosher<br> Pepper, Black, cracked<br> Method<br> * Peel potatoes<br> * Cut each potato into 1/6ths<br> * Rinse thoroughly<br> * Steam potatoes for 15 minutes<br> * Remove from steamer and rinse with cold water<br> [ cooking note: this removes some of the starch and prevents the potatoes from becoming gummy ]<br> * Steam for 15 minutes more or til potatoes are tender<br> * Remove from steamer and place in large mixing bowl<br> * Take a wire whip and beat potatoes as you add the buttermilk and butter<br> [ cooking note: Some folks like to use a potato masher or ricer but one of the best chefs I ever trained under only used a heavy duty wire whip ]<br> * Add salt to taste<br> * Crack the black pepper over the potatoes as a garnish [ this prevents the pepper from turning the potatoes gray]<br> &nbsp;<br> backstory <a href="http://www.scrumptiouschef.com/food/index.cfm/2010/12/30/The-Art-And-Science-Of-Soul-Food-Part-4-Buttermilk-Mashed-Potatoes" target="_blank" rel="nofollow" title="http://www.scrumptiouschef.com/food/index.cfm/2010/12/30/The-Art-And-Science-Of-Soul-Food-Part-4-Buttermilk-Mashed-Potatoes">http://www.scrumptiousche...ermilk-Mashed-Potatoes</a><br>http://forums.roadfood.com/FindPost/723091Sun, 23 Dec 2012 14:19:43 GMT